Ruby pears in wine

True Love
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (7)

6.00 pears
500.00 ml wine — red
65.00 ml castor sugar
8.00 green cardamom pods — crushed
1.00 large orange — the peel
250.00 ml water — boiling
1.00 raspberry jelly
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Method:

Peel skins from pears, leaving stems intact.
Heat wine, sugar, spices and orange rind in a high-sided frying pan.
Lie pears on their sides and add enough boiling water to come at least halfway up the pears.
Bring pears to boil, then poach over medium heat, uncovered, for
20 minutes each side, using stems to turn pears over.
Test pears for
tenderness, then remove from pan.
Turn up heat, add jelly and stir it in over a vigorous heat.
Cook until syrup is thick and resembles a sticky glaze. (Watch carefully or the glaze may caramelise.)
Replace pears and spoon glaze over them, twisting the fruit by their
stems. Add a little water, if necessary.
Serve hot, warm or chilled with ice-cream.



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